Jamaican Spiced Corn Soup with Split Peas
Vibrant Caribbean soup combining yellow split peas, fresh corn, and butternut squash with cayenne heat and coconut creaminess. Half the soup is blended for silky texture while keeping whole vegetables for substance. Scotch bonnet and thyme deliver authentic Jamaican warmth.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 clove garlic, finely chopped
- 1 tsp cayenne pepper
- 7 oz yellow split peas, rinsed wellred lentils1:1veganvegetarian
cooks faster, less earthy
- 0.0 oz vegetable stock
- 1 ¾ cups coconut milk, canned
- 1 whole Scotch bonnet chillihabanero chilli1:1vegan
similar heat level, slightly different flavor
- 2 sprig fresh thyme
- 1 cob fresh corn, cut into ¾" slices
- 7 oz waxy potatoes, diced
- 14 tbsp butternut squash, peeled, deseeded and cut into ⅔" dice
- 7 oz frozen sweetcorn
- 2 whole red peppers, diced
Instructions
- 1
Heat oil in a casserole and soften onion and garlic for 10 minutes.
- 2
Increase heat, add cayenne pepper and cook for 2 minutes.
- 3
Add split peas and vegetable stock. Bring to a boil, then simmer for 30 minutes.
- 4
Add coconut milk, whole Scotch bonnet chilli, thyme sprigs, corn cob slices, diced potato and squash. Season and simmer for 10 to 15 minutes.
- 5
Add frozen sweetcorn and diced red pepper in the last 3 minutes of cooking.
- 6
Remove chilli, thyme and corn cob slices. Cool the soup.
- 7
Blend half the soup until smooth in a blender.
- 8
Return blended soup to the pan with unblended soup.
- 9
Return the corn cob slices and thyme sprigs (discard chilli) and mix together.
- 10
Cool completely before freezing if desired, or defrost completely if previously frozen, check seasoning, heat through and serve.
Tips
Keep the Scotch bonnet whole during cooking for heat without overwhelming the soup; remove before serving to control spice level.
Leaving corn cob slices in the broth adds subtle sweetness during cooking; remove before blending to prevent splinters.
Blending half the soup creates creaminess without needing cream, balancing the chunky vegetables.
Good to Know
Freeze for up to 3 months in airtight containers.
Complete soup can be frozen for up to 3 months; defrost completely before reheating.
Serve hot. Reheat gently and adjust seasoning before serving.
Common Mistakes
Do not discard the thyme and corn cob slices before blending the second half; add them back after blending to avoid losing flavor and structure.
Do not leave the Scotch bonnet in the finished soup; it will overpower the dish with heat.
Do not skip the rinsing of split peas to avoid cloudiness in the broth.
Substitutions
Dairy-Free Swaps
Vegan Options
similar heat level, slightly different flavor